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Monday, November 4, 2013

What to do with over ripe pears


I've mentioned before that we consume lots of muffins round here!  They are a great breakfast, especially when topped with either cream cheese or peanut butter for a shot of protein.  They make quick easy snacks for the bigs to grab as they're out the door.  They freeze wonderfully.  And honestly there isn't much better then a homemade muffin sliced in half, toasted and with a bit melted butter!  YUM!

I try to keep lots of fruit in the house and when apples, bananas or in this case pears start to get a bit too ripe, there's nobody in the house that will touch them with a 10' pole.  And that's when I make muffins!  One batch makes 16 muffins, so I put 8 of them in 2 separate 1-gallon ziplock bags and freeze.  I can make a batch of muffins in about 10 minutes (not including baking time) so it's not really a big time consumer either.  

I've already posted a couple different muffin recipes that we make regularly round here, including banana bread muffins posted here, apple pumpkin muffins that are posted here, and now here is the one I use for all those overly ripe pears.  The house smelled amazing this afternoon!

Pear Ginger Muffins

Ingredients:

2 c flour
3/4 c sugar
3 t baking powder
1/2 t salt
1 c milk
1 egg
1/4 c veg oil
2 pears-cored and mashed up but leave some chunks (use 3 if they are small) 
1 t ginger
1/2 cardamon

Preheat oven to 350 degrees.  Put 16 paper liners in muffin tins.  The papers, although not necessary, really help with clean up.  If you choose not to use the papers, spray with non-stick spray.  Dump all ingredients in a bowl and mix.  I know that there are bonified bakers out there that sift and mix dry than wet ingredients together.  But I'm not a bonified baker.  I'm a busy mom, and I just don't have the patience for all that and don't think it makes that big a difference.  So I just dump it all in and mix.  Don't over mix the batter and leave it a bit lumpy.  Fill papers 2/3 full with batter.  If you use an ice cream scoop, 1 full scoop is the perfect measurement for 1 muffin.  It's easy peasy and SO fast.  Bake at 350 degrees for 20 minutes until brown or until a toothpick (or knife) comes out clean.  Do not overcook to avoid dry muffins.  Cool before freezing.

You'll want to make sure that you get yourself a really good helper.  This part of the process is really super duper important!  One that can mix and pour ingredients.  Mine doesn't actually know how to crack the egg in the bowl yet, but she more than makes up for that in her cuteness!
Here are my 2 pears cored and cut up.  I didn't really mash them up with time, because they were pretty soft already, and I wanted them to still be chunky after all was mixed up.  I also leave the skins on.  

And one last thing...
...be extra sure that you take a serious nap after all that hard work of dumping ingredients in the bowl and mixing!  It can be exhausting work making really yummy muffins!

4 comments:

  1. These muffins look great! You pictures of your daughter are wonderful!!
    Every Friday I have a link up on www.recipesforourdailybread.com stop by this
    Friday and link up this great post.
    Blessings, Diane

    ReplyDelete
  2. Thank you so much for stopping by www.recipesforourdailybread.com and linking up. You are an extremely talented photographer. I truly enjoy your pictures. You also have a precious little girl.

    Blessings, Diane Roark

    ReplyDelete
  3. These are great, thanks!

    ReplyDelete
  4. Just wanted to comment on your little "helper" - too precious!

    ReplyDelete

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